To me, carrot cake is the epitome of spring time. It’s light and fresh after a winter of rich heavy foods. It reminds me of a bright sunny day, which is exactly what I want following all the rain we’ve been having.
If you’ve watched the news the past few weeks, you may have heard about the crazy Louisiana weather. Here in Monroe, we got over 25 inches of rain during a 3 day period. It was unlike anything I’ve ever seen before. Entire neighborhoods were underwater, houseboats were breaking free from docks and getting lodged beneath bridges, miles and miles of freeway and city roads were closed.
I-20 Bienville Parish between Exit 61 & Exit 55 E & W bound CLOSED due to water across all lanes of the interstate. pic.twitter.com/9pK6qymLyQ
— KNOE 8 News (@KNOE8) March 9, 2016
Luckily our neighborhood was safe, but it was an intense few days. Now people are left cleaning up the mess the flood made and I think we are all looking forward to a long Easter weekend, hopefully full of sunshine and no more rain!
While we have Carrot Cake Cupcakes on LDB, we haven’t done a traditional Carrot Cake. With it being such a classic Easter and spring time recipe I knew I needed to make one. The rum soaked raisins add an extra element of flavor, but can easily be substituted with regular raisins if desired. If you’re looking for even more flavor, try using fresh ground ginger. The toasted coconut on top though might be my favorite part.
I hope everyone has a wonderful Easter with family and friends!
Rum Raisin Carrot Cake (adapted from Sharon Kunze, Recipes from our Friends)
- 1 c raisins (I used a mix of brown and golden)
- 1/4 c dark rum
- 1/2 c water
- 2 1/2 c flour
- 2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp ginger
- 2 c sugar
- 1 1/2 c vegetable oil
- 3 eggs
- 2 tsp vanilla
- 3 1/2 c grated carrots
Cream Cheese Frosting
- 1/2 c butter, softened
- 8 oz cream cheese, softened
- 2 c powdered sugar
- 2 c shredded coconut
- In small bowl combine raisins, dark rum and water. Cover and let soak overnight.
- Mix flour, baking soda, salt, cinnamon, nutmeg and ginger together in a medium mixing bowl. Set aside.
- Cream together sugar and vegetable oil. Add eggs, one by one. Stir in vanilla.
- Slowly add dry ingredients into wet, stirring just until combined.
- Strain liquid from raisins. Add raisins and carrots into the cake batter and stir until fully incorporated.
- Pour into a greased 9×13 cake pan and bake 30-35 minutes, or until a toothpick inserted in the middle comes out cleanly.
- Let cool completely before frosting.
- Cream Cheese Frosting: Whip together butter and cream cheese until smooth. Slowly add powdered sugar until desired consistency and sweetness is achieved. Evenly frost cake.
- While frosting is still wet, toast the coconut. Spread shredded coconut evenly on a baking sheet. Bake at 350 for 5-8 minutes until edges begin to turn golden brown. Watch carefully, it can burn quickly! Sprinkle cake evenly with coconut.